I just finished as session with Norbu's Jin Xuan 'green' tea--always mellow and pleasing--but after so much sweet floral loveliness (Dan Cong and Alishan and Jin Xuan) I need something darker. It feels odd posting under GREEN tea when I'm drinking Norbu's San Nen Bancha, because its the deepest darkest toastiest roastiest brownest-tasting tea--but technically, because there's no oolong-ish oxidation, I guess it fits here. But the darkness of the flavor profile feels more like an aged puerh or aged oolong.

I replaced my Brita filter yesterday and as is consistent with my experience, the tea didn't come out nearly as good as it does when the filter is near or at the end of its cycle (in which case the water is still far from unfiltered but not as filtered as with a new one, I guess). Less body, less umami, overall "thinner" and more "watery". This is actually sort of a difference like night and day.

Make sure not to judge a tea you've never tried when you're using overly filtered water. I might have done this in the past when I didn't know about this huge difference. There must have been times when I thought I didn't like a tea very much even though that same tea might actually have been very good if I had used the right kind of water.

I'm still on the edge of my seat waiting for Chip's post on what he learned about water at the tea expo. (hint!)

sriracha wrote:That was one tasty-looking tea! And a quite lovely little cup. =)

More than a nice cup, it is a very good quality porcelain, handmade in Jingdezhen. Here's the info. This kind of porcelain is really different from the commercial grade. Water/tea is way better in the end. But quality has its price...

sriracha wrote:That was one tasty-looking tea! And a quite lovely little cup. =)

More than a nice cup, it is a very good quality porcelain, handmade in Jingdezhen. Here's the info. This kind of porcelain is really different from the commercial grade. Water/tea is way better in the end. But quality has its price...

Somewhat scared of this first steep, I forgot I already poured the water in the kyusu, and it sat in there for likely 5 times as long as I meant to have it in there, typically a very bad thing for a first steep. Surprisingly not as bad as I thought. Though I still get a slight marine character in the tea which is interesting, though not sure if I like.

David R. wrote:Asamushi Taishu shincha from Saitama prefecture, made by Hiruma Yoshiaki.

Suggested parameters : 4g/40ml/50°C/90" - 50ml/70°C/30" - ...

This tea lives in your mouth and throat for a very long time. Best shincha this year so far and by far.

Such a beautiful looking asamushi. I have obtained Hiruma tea's the past few years but passed this year for some reason. I just cut way back on my shincha buying. Did you get any of his Temomi? I always treated myself to whatever he recommended me through our emails